Avocado and Salmon Bruschetta
Notes: We like seeded multigrain bread for these appetizers; assemble them up to 1 hour ahead; drizzle avocado with lemon juice to retain color.
Yield: Makes 16 appetizers (serving size: 1 bruschetta)
Recipe from
More From Sunset
Nutritional Information
Amount per serving
- Calories: 60
- Calories from fat: 60%
- Protein: 2.2g
- Fat: 4g
- Saturated fat: 0.9g
- Carbohydrate: 4.9g
- Fiber: 0.9g
- Sodium: 89mg
- Cholesterol: 2.2mg
Ingredients
- 4 slices whole-wheat bread
- 1 tablespoon prepared pesto
- 1 avocado (about 10 oz; see notes)
- 1/2 cup shredded lettuce or sprouts (optional)
- 1 to 2 oz. smoked salmon or trout, flaked
- salt
- fresh-ground pepper
Preparation
- Toast bread. Spread pesto on one side of each slice. Pit, peel, and thinly slice avocado. Arrange avocado on bread slices, then cut each slice into quarters. Top with shredded lettuce or sprouts (optional), and smoked salmon or trout. Sprinkle with salt and pepper.
Avocado and Salmon Bruschetta Recipe at a Glance
- COURSE: Appetizers, Hors d'Oeuvres
- CONVENIENCE: Entertaining, Make-Ahead, No-Cook, Quick/Easy, 5 Ingredients or Less
- CUISINE: American
- MAIN INGREDIENT: Fish
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat, Low Sodium
- OCCASION: Autumn, Spring, Summer, Super Bowl, Winter
- PUBLICATION: Sunset
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